3-Ingredient Macaroon Cookies: A Treat You Can Bake Anytime

If you're a coconut lover, get ready to indulge! These easy 3-Ingredient Macaroon Cookies are a tropical delight—crispy and golden on the outside, soft and chewy on the inside. Made with just a handful of pantry staples like egg whites, sugar, and shredded coconut, these cookies are reminiscent of classic American coconut macaroons. The best part? They're simple and quick to whip up. Just mix, pipe, and bake until golden perfection. In under 30 minutes, you’ll have a batch of fresh, homemade coconut cookies that hit the sweet spot.

What Are Coconut Macaroons?

Coconut cookies, also known as coconut macaroons, are chewy treats made from a mixture of egg whites, shredded coconut, and sugar. When baked, they develop a lightly crisp, golden exterior while staying soft in the center. These shouldn’t be confused with French macarons, which are delicate meringue sandwich cookies. Coconut macaroons are a simpler, heartier cookie with bold coconut flavor and a rustic charm.

Ingredients for Coconut Macaroons

Here’s what you’ll need for this easy coconut cookie recipe:

• Coconut – Unsweetened shredded coconut works best since the sugar already sweetens the dough.
• Egg Whites – Use large, room-temperature eggs for best results.
• Granulated Sugar – Regular white sugar balances the flavor and helps achieve that crispy outer texture.

Types of Coconut and Texture Variations

Not all coconut flakes are created equal. The type you use can change the cookie’s texture:

• Desiccated Coconut (Finely Dried): Very fine and dry, making the cookies denser. Add a bit more moisture or egg white if needed.
• Sweetened Shredded Coconut: Commonly found in American supermarkets, this variety adds moisture and texture, resulting in soft, chewy macaroons.

Pro Tips for the Best Coconut Cookies

• Too Soft? If your cookie mixture spreads too much, add a tablespoon of all-purpose flour at a time until it holds its shape.
• Flavor Boost: Toast the coconut before mixing for a rich, nutty twist.
• Add-Ins: Stir in chopped nuts, dried fruit, or chocolate chips for variety.
• Chocolate-Dipped: Once baked and cooled, dip the bottoms of the cookies in melted white, milk, or dark chocolate.
• Clean Whisking Bowl: Wipe your bowl and beaters clean before whipping egg whites—any trace of fat will prevent them from forming stiff peaks.
• Egg White Tips: Use fresh, room-temperature eggs. Add 1/8 teaspoon of cream of tartar per egg white to stabilize the meringue. No cream of tartar? Use ½ teaspoon of lemon juice per egg white as a substitute.
• Pinch of Salt: Don’t skip it! Salt enhances flavor and balances the sweetness.

How to Store Coconut Macaroon Cookies

Store your homemade coconut macaroons in an airtight container at room temperature. They’ll stay fresh and chewy for up to one week.

Can You Freeze Coconut Cookies?

Yes! Here’s how to freeze them:

Arrange cookies in a single layer on a baking sheet; freeze for 1–2 hours until solid. Transfer to a freezer-safe Ziploc bag or airtight container and store in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature for about 30 minutes.

Frequently Asked Questions (FAQs)

Are Coconut Macaroons Gluten-Free?

Yes! Traditional coconut macaroons are naturally gluten-free since they don't contain flour. Just make sure your shredded coconut and any add-ins (like chocolate or nuts) are certified gluten-free to avoid cross-contamination.

Can I Use Sweetened Coconut Instead of Unsweetened?

Absolutely. Sweetened shredded coconut is commonly used in American coconut macaroon recipes. It will result in a softer, sweeter cookie. If using sweetened coconut, you may want to slightly reduce the sugar in the recipe.

How do I Make Coconut Cookies Crispy on The Outside?

To get that golden, crispy exterior bake at a slightly higher temperature (around 350°F or 175°C) and make sure the egg whites are beaten to soft peaks before folding in the coconut. Space the cookies well on the baking sheet to allow even air circulation.

Why Did my Macaroons Spread Too Much in The Oven?

This usually happens if the mixture is too wet. Try adding a tablespoon of flour or more shredded coconut to help it hold its shape. Also, chilling the mixture for 15–30 minutes before baking can help.

Can I Use Egg White Substitutes For Coconut Cookies?

Yes, but results may vary. Aquafaba (the liquid from canned chickpeas) is a popular vegan alternative and can mimic egg whites when whipped. Use 2 tablespoons of aquafaba to replace one egg white.

How to Make 3-Ingredient Coconut Macaroon Cookies

Preheat the oven to 190°C/375°F. In a large bowl, mix the shredded coconut and sugar.

Add the egg whites and mix well until the mixture is smooth and slightly sticky.

Transfer the mixture to a large piping bag fitted with a star-shaped nozzle.

Pipe out small individual cookies onto a prepared baking pan.

Bake for 10 minutes.

Enjoy!